You know when you are walking through the grocery store and something grabs your attention. Well that happened to me the other day. I found fresh key limes. I was introduced to fresh key limes when I went to Grande Cayman back in 1992 with my parents. Our host taught me how to make homemade key lime pie and have kept the recipe since then. So when I saw the little limes, I thought must make pie! My kids like lemon meringue like their dad, so this shouldn’t be a hard sell.
I also found mini ready made Keebler graham crusts, which makes them much more treat like! You could easily make the crusts, but this is so much easier and they taste the same!
I love the key lime because it’s so fresh tasting and using the fresh limes is sooooo much better than using the stuff in the bottle. The only thing I hate about this pie is the squishing of the limes, they are slippery little suckers!
You can use either meringue or whipped cream for topping. I use the meringue because the recipe calls for egg yolks and so I just use the left over whites, that way nothing is wasted. See it’s good for the environment … kind of :)
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg separated
- 1/2 cup freshly squeezed key lime juice
- 1 tablespoon grated key lime zest, plus more for garnish
- homemade or ready made mini pie crusts
- Preheat oven to 350 degrees.
- Combine milk, egg yolks, key lime juice and zest.
- Pour into prepared mini crusts, set aside
- Whisk egg whites until soft peaks, add 1 tbsp of sugar and continue whisking until stiff peaks
- Top each mini pies with the egg white meringue. Bake in oven until meringue starts to brown.
- Cool for 10 minutes then place in fridge.
These are a nice light summer treat! I hope you enjoy them.
Key Lime Pie is also my mother-in-law’s favourite dessert! It’s her birthday on June 8th, so happy birthday Nancy!
Thanks for looking!
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